Cichorium intybus: 2’ high x 1’ wide / full sun to part shade / zone 3
The leaves of this relative of the dandelion are a popular salad green, known as ‘radiccio’ in Italian cooking; they are slightly bitter, and add a little kick to more mild ingredients. They can also be cooked into soups, etc. The leaves become more bitter after flowering, but the season can be extended by cutting the flower heads back. We carry the perennial variety ‘Early Treviso’, which forms little cabbage-like balls.